Creamed Jerusalem artichokes with duck livers and chanterelles

Serves 4

Spoon the Jerusalem artichoke on to warmed serving plates and scatter the livers and mushrooms over (Jason Lowe)

Jerusalem artichokes are another ugly-looking root with a subtle, earthy flavour which suits meat, fish and offal – and they tastes great on their own, too. I've used them here to create a base for the duck livers and mushrooms – and if you felt so inclined, you could also thrown in a few duck's hearts, too. Wild mushrooms were in short supply this year; you could also use cultivated oyster mushrooms.

300-400g Jerusalem artichokes, peeled and halved
250g duck livers, cleaned
100g butter
120-140g chanterelles, cleaned but not washed or they become soggy
Salt and freshly ground black pepper

Cook the Jerusalem artichokes in boiling salted water for 10-12 minutes or until they are tender, then drain them and blend in a liquidiser or food processor, then transfer to a clean pan and season to taste.

To serve, season the duck livers (and hearts if you are using them), melt the butter in a frying pan until it is foaming and cook the livers for a couple of minutes on each side.

Add the chanterelles or cultivated oyster mushrooms and cook them for a further 30 seconds, stirring the chanterelles and livers as they cook.

Spoon the Jerusalem artichoke on to warmed serving plates; scatter the livers and mushrooms over.